Garlic Parmesan Chicken Rigatoni (Printable Version)
Tender chicken and pasta combined in a luxurious garlic Parmesan cream sauce, ready in just 35 minutes.
# Ingredients:
01 -
1 pound boneless chicken breasts, cut into bite-sized pieces
02 -
3 tablespoons butter, divided
03 -
3 garlic cloves, minced
04 -
1 cup chicken broth
05 -
1 cup heavy cream
06 -
1 cup freshly grated Parmesan cheese
07 -
340g (12 ounces) rigatoni pasta
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
02 -
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season chicken pieces with Italian seasoning, salt, and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove from pan and set aside.
03 -
In the same skillet, add remaining tablespoon of butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 -
Pour in chicken broth and simmer for 3-4 minutes to reduce slightly. Lower heat to medium-low, then stir in heavy cream and freshly grated Parmesan until smooth and well-incorporated. Simmer gently for 2-3 minutes until sauce begins to thicken.
05 -
Return cooked chicken to the pan with the sauce. Add the drained rigatoni and toss gently until all pasta is evenly coated with sauce and heated through.
06 -
Sprinkle with freshly chopped parsley and serve immediately while hot.
# Notes:
01 -
Use freshly grated Parmesan for the smoothest sauce texture and best flavor.
02 -
Keep heat medium-low when adding dairy components to prevent the sauce from breaking or curdling.